I couldn’t resist sharing Jessica Haggard’s Classic Beef Liver Pate because organ meats are among the most nutrient dense foods and this Liver Pate Recipe offers a surprisingly simple way to incorporate vitamin B12, vitamin A, potassium and iron into your diet.

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I didn’t expect to fall for beef liver pate, but here we are. Organ meats get a bad rap but they’re some of the Most Nutrient Dense Foods you’ll find, and this Classic Beef Liver Pate by Jessica Haggard proves there’s real pleasure in eating them.

I use beef liver and unsalted butter to get a silky texture, and it’s richer than you’d expect. This Liver Pate Recipe surprised me, and if you’re curious about organ meats you’ll want to try it, even if you’re hesitant now.

I still mess up the first time sometimes, but you get better fast.

Ingredients

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Beef liver: super rich in iron and B12, lots of protein, a strong meaty taste.
Whole milk: used to mellow flavor, adds calcium vitamin D and some fat, slight sweetness.
Unsalted butter: adds silkiness and mouthfeel, saturated fat, carries flavors, not sweet.
Bacon: optional smoky salt, adds fat and savory bites, not necessary for purity.
Yellow onion: gives sweet sharpness when cooked, small fiber amount, flavor backbone.
Garlic: punchy aroma, tiny carbs, antimicrobial claims aside its flavor boosts richness.
Brandy: optional boozy note, helps deglaze and concentrate flavors, adds sweetness and warmth.
Heavy cream: makes pate smoother and richer, boosts calories and texture, creamy finish.

Ingredient Quantities

1 lb (450 g) beef liver, trimmed and sliced

1 1/2 cups (360 ml) whole milk

4 tablespoons unsalted butter, divided

2 slices bacon, diced (optional)

1 medium yellow onion, finely chopped

2 cloves garlic, minced

1/4 cup (60 ml) brandy or cognac, optional

1/3 cup (80 ml) heavy cream

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground nutmeg

1/2 teaspoon dried thyme or 1 teaspoon fresh thyme

1 bay leaf (optional)

2 tablespoons chopped fresh parsley (optional)

How to Make this

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1. Put the sliced liver in a bowl and cover with 1 1/2 cups whole milk and the bay leaf if using; chill for 1 to 2 hours to mellow the flavor, then drain and pat dry really well.

2. Cook the diced bacon in a skillet over medium heat until crisp, remove with a slotted spoon and leave the fat in the pan; if not using bacon, skip this and use 1 tablespoon butter for the next step.

3. Add 2 tablespoons butter to the hot pan with the bacon fat, sauté the finely chopped onion until soft and golden about 6 to 8 minutes, add the minced garlic, thyme and cook 30 to 60 seconds until fragrant.

4. Season the drained liver with 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/4 teaspoon nutmeg, then increase heat to medium-high and sear the liver about 1 to 2 minutes per side so it browns outside but stays slightly pink inside; remove to a plate.

5. If using brandy or cognac add it to the hot pan to deglaze, scrape up the browned bits and let it reduce by half (flambé briefly if you like and are careful), then pour those pan juices over the liver.

6. Into a food processor put the seared liver, cooked onions and garlic, reserved bacon (if using), 1/3 cup heavy cream, the remaining 2 tablespoons butter, and the chopped parsley if using; process until very smooth, scraping down the bowl and processing again until silky—warm but not scalding is best for a smooth emulsion.

7. Taste and adjust seasoning, then for an ultra-smooth texture press the mixture through a fine mesh sieve with a spatula into a bowl; this step takes a little elbow grease but it’s worth it.

8. Spoon the pate into a ramekin or shallow dish, smooth the top, melt a little extra butter and pour a thin layer over the surface to seal (and sprinkle the reserved bacon and a bit more parsley on top if you like).

9. Chill at least 4 hours or overnight until firm. Serve chilled with toasted bread or crackers, cornichons or pickles on the side. Don’t overcook the liver earlier or the pate will be grainy, warm ingredients blend better, and chilling makes it slice cleanly.

Equipment Needed

1. Large mixing bowl for soaking the liver in milk and for patting it dry later
2. Large skillet or sauté pan for cooking bacon, onions and searing the liver
3. Food processor or high speed blender to puree everything until silky smooth
4. Fine mesh sieve and a flexible spatula to press the mixture for an ultra smooth texture
5. Slotted spoon and tongs to lift out bacon and liver without the fat
6. Measuring cups and spoons for milk, cream, butter and spices
7. Chef’s knife and cutting board youll need them to trim and chop the liver, onion and parsley
8. Ramekins or a shallow dish plus a small heatproof bowl to melt butter to seal the top

FAQ

Q: Why do you soak the liver in milk?

A: Soaking pulls out blood and cuts the metallic, bitter taste. Do it 30 minutes to 2 hours in the fridge, then rinse and pat dry. If the milk turns very dark change it once or twice.

Q: Can I use chicken or calf liver instead of beef?

A: Yes. Chicken livers are milder and cook faster, so watch them closely. Calf liver is milder than beef and works great with the same quantity, just shorten the cook time a bit if it seems thin.

Q: How do I get a really smooth, silky pate?

A: Blend while still warm, add the cream and butter gradually, then push the mix through a fine mesh sieve or tamis. Using a food processor or high speed blender helps. If it feels grainy, run in a little hot melted butter or hot cream and blend again.

Q: How long does pate keep and can I freeze it?

A: In the fridge it keeps 4 to 5 days in an airtight container. For longer store, freeze up to 3 months. Thaw overnight in the fridge. Pro tip, pour a thin layer of melted butter on top before chilling to seal and extend freshness.

Q: Do I have to use brandy or cognac?

A: No, it's optional. Brandy adds depth and a warm note, and you can flambé it briefly to cook off most alcohol. If you skip it, splash a little sherry vinegar or extra cream for balance.

Q: What temperature or doneness should I aim for and is it safe?

A: Cook the liver until it's just set and there are no bright red spots left. If you like numbers use an instant read thermometer aiming around 160 F to be safe. Cool it quickly and refrigerate. Also note, people who are pregnant or have certain health issues should check with their doctor before eating liver often because of its high vitamin A and iron content.

Classic Beef Liver Pate Recipe Substitutions and Variations

Beef liver: swap for chicken livers or lamb liver. Chicken livers are milder and cook faster, so you’ll want to cut down the sear time.
Whole milk (for soaking): use buttermilk or plain yogurt thinned with a bit of water. Buttermilk tenderizes and adds a pleasant tang, so the pate will taste brighter.
Brandy or cognac: use dry sherry or a splash of Madeira, or for non alcoholic replace with low sodium chicken stock plus a teaspoon of apple cider vinegar.
Heavy cream: replace with full fat Greek yogurt whisked smooth with a little milk, or use crème fraîche for a richer, slightly tangy finish.

Pro Tips

1. Soak time matters, but dont overdo it. If the liver smells really strong let it sit in fresh milk a bit longer, but always pat it dry like crazy before you sear. Wet liver will steam not brown and thats the number one reason pate gets a muddy flavor.

2. Sear fast on very hot heat and flip with tongs, not a fork. You want a quick brown crust and a slightly pink center, any longer and it goes grainy. If you think you overcooked it, stop there and use the cream and butter to smooth things out during blending.

3. Warm the cream and butter slightly before you blend so the fats emulsify better, and run the processor in short bursts. If the mix looks split or grainy, add a spoonful of warm cream and process again, then press through a fine sieve for a silky finish.

4. Chill at least overnight and seal with a thin layer of melted butter or fat to keep it fresh. If you use brandy and choose to flambé, be careful and keep a lid nearby, or just pour and reduce instead if you dont want the fire risk.

Classic Beef Liver Pate Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I couldn't resist sharing Jessica Haggard's Classic Beef Liver Pate because organ meats are among the most nutrient dense foods and this Liver Pate Recipe offers a surprisingly simple way to incorporate vitamin B12, vitamin A, potassium and iron into your diet.

Servings

servings

Calories

425

kcal

Equipment: 1. Large mixing bowl for soaking the liver in milk and for patting it dry later
2. Large skillet or sauté pan for cooking bacon, onions and searing the liver
3. Food processor or high speed blender to puree everything until silky smooth
4. Fine mesh sieve and a flexible spatula to press the mixture for an ultra smooth texture
5. Slotted spoon and tongs to lift out bacon and liver without the fat
6. Measuring cups and spoons for milk, cream, butter and spices
7. Chef’s knife and cutting board youll need them to trim and chop the liver, onion and parsley
8. Ramekins or a shallow dish plus a small heatproof bowl to melt butter to seal the top

Ingredients

1 lb (450 g) beef liver, trimmed and sliced
1 1/2 cups (360 ml) whole milk
4 tablespoons unsalted butter, divided
2 slices bacon, diced (optional)
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1/4 cup (60 ml) brandy or cognac, optional
1/3 cup (80 ml) heavy cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1/2 teaspoon dried thyme or 1 teaspoon fresh thyme
1 bay leaf (optional)
2 tablespoons chopped fresh parsley (optional)

Directions

Put the sliced liver in a bowl and cover with 1 1/2 cups whole milk and the bay leaf if using; chill for 1 to 2 hours to mellow the flavor, then drain and pat dry really well.
Cook the diced bacon in a skillet over medium heat until crisp, remove with a slotted spoon and leave the fat in the pan; if not using bacon, skip this and use 1 tablespoon butter for the next step.
Add 2 tablespoons butter to the hot pan with the bacon fat, sauté the finely chopped onion until soft and golden about 6 to 8 minutes, add the minced garlic, thyme and cook 30 to 60 seconds until fragrant.
Season the drained liver with 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/4 teaspoon nutmeg, then increase heat to medium-high and sear the liver about 1 to 2 minutes per side so it browns outside but stays slightly pink inside; remove to a plate.
If using brandy or cognac add it to the hot pan to deglaze, scrape up the browned bits and let it reduce by half (flambé briefly if you like and are careful), then pour those pan juices over the liver.
Into a food processor put the seared liver, cooked onions and garlic, reserved bacon (if using), 1/3 cup heavy cream, the remaining 2 tablespoons butter, and the chopped parsley if using; process until very smooth, scraping down the bowl and processing again until silky—warm but not scalding is best for a smooth emulsion.
Taste and adjust seasoning, then for an ultra-smooth texture press the mixture through a fine mesh sieve with a spatula into a bowl; this step takes a little elbow grease but it's worth it.
Spoon the pate into a ramekin or shallow dish, smooth the top, melt a little extra butter and pour a thin layer over the surface to seal (and sprinkle the reserved bacon and a bit more parsley on top if you like).
Chill at least 4 hours or overnight until firm. Serve chilled with toasted bread or crackers, cornichons or pickles on the side. Don't overcook the liver earlier or the pate will be grainy, warm ingredients blend better, and chilling makes it slice cleanly.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.